Ehren Ashkenazi, Beverage Director at The Modern makes a Mai Tai with Velvet Falernum, which is a rum based liquor infused with sugar cane syrup.
Modified Mai Tai
2 oz Aged Jamaican Rum
1 oz Lime Juice
½ oz Triple Sec
½ Simple Syrup
¼ oz Falernum
¼ Orgeat Syrup
Shake the above ingredients and strain over fresh ice into a rocks glass. Garnish with a lime wedge and mint sprig.
Sam Lipp is the Assistant General Manager of Eleven Madison Park. He loves Chartreuse, which he uses to make a PC Fizz.
PC Fizz
Makes 1 drink
Ice
1 1/2 oz Pimm's No. 1
1/2 oz yellow Chartreuse
1 oz Simple Syrup
3/4 oz fresh lime juice
1 large egg white
Fill a highball glass with ice. Combine the Pimm's No. 1, Chartreuse, simple syrup, lemon and lime juices, and egg white in a cocktail shaker. Shake vigorously for 30 seconds. Add ice to the shaker and shake vigorously for another 30 seconds. Strain into the glass and serve.
The double 30-second shake results in a frothier crown. For a variation, strain the mixture into a highball glass with no ice and top with 1 1/2 - 2 ounces soda water.
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